Blackcurrant Yogurt Muffin
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the black currant, soak it in warm water for about 15 minutes, absorb the water with a kitchen towel, and remove the stalk.
2. After the butter has softened, add sugar and beat until the butter becomes lighter in color.
3. Add eggs and mix well.
4. Mix low-gluten flour and baking powder, sift into the butter, and stir until there is no dry flour.
5. Pour in the yogurt, add blackcurrant, and mix well.
6. Mix the batter.
7. Put the batter into the piping bag and squeeze it into the cake mold.
8. Preheat the oven to 170 degrees. Heat up and down, middle level, and bake for about 40 minutes.
Tips:In step 4, stir until there is no dry flour, then add blackcurrant and yogurt, and mix well. Don't stir too much, otherwise there will be cavities in the baked cake.
